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Why did you take it out of the primary so soon? It seems as if it might not have been done yet.

Hello! The flavor of this beer will change quite a bit. You are adding three different types of malt, as well as raising the mash temperature significantly. This beer will have a lot more body and be much sweeter than the original. If you're just after increased body, I'd suggest using up to 5%...

Some additional commentary: Salts should be used to modify the flavor profile, and acids should be used to modify pH. More specifically to your question: Some additions are not recommended for use in sparge water. For example, Calcium Hydroxide (lime) or baking soda. But generally, as stated...

Nope, not a lost cause! I brewed a Saison once that developed the exact same thing. In fact, over the next week or so mine even had fluffy sort-of growth on the surface. I siphoned the beer out from under it, making sure to take none into the bottling bucket. It ended up scoring pretty well in...

Hi! Let's get more specific. When you say "not hoppy" do you mean it lacks the juicy hop flavor, or bitterness? Can you tell me the hops you used, their AA%, and the exact hopping schedule and recipe?

You could add the syrup to a small amount of boiling water and then add it after it cools. But I think the whiskey would be enough for you not to worry.

Azacca is really tropical and fruit-forward, whereas Chinook is spicy / piney. I think you'd end up with two contrasting flavors. There are hops which have both characteristics (Simcoe comes to mind) but I think my own personal preference is to pair similar flavor qualities. But that's just...

In my experience, I have had fantastic results with WLP565. Typically, I brew this beer in August and let the fermenter sit out on the deck in the summer heat. The last time I brewed it, the internal ferm temp got up to 97F. With the WLP565 it'll dry out and get some amazing spicy and herbal...

Dry hopping more than 48-72 hours won't give you any additional aroma benefits, so cold crashing at 2.5 days of dry hop is perfectly fine.

About 4 years ago I made a Belgian Strong Dark (Quad) and gave a bunch of bottles away to people. One guy wasn't a fan of dark beers at all and left the bottle sitting in the back of his fridge. My brother saw it recently and brought it back to me all these years later. It was phenomenal. I...

The main goal is for smooth, full mouthfeel and hop juiciness (not IBU), so higher chloride is the way to go. But you do want some bitterness perception, of course, so moderate sulfate is also good. I typically use 100ppm chloride and 50ppm sulfate and it has worked very well for me. I tend to...

Perhaps it was effective sparging? Congratulations. :) Seriously, there's no problem here. Pre-boil volume is targeted at 7.5 gallons because you'll lose 1.5 in the boil and you're making a 6 gallon batch. It's not 7.5 gallons because that's how much liquid you'll necessarily need to collect...

Yes, there's a trick: Don't use them. I don't mean to come off so negative, but pH strips are virtually useless. I can speak from experience on this, and I'm sure you'll hear the same from others. Save up and get a decent pH meter. It's the only way you can effectively work with checking and...

True! Water isn't the same everywhere on the planet. Different types of water lends itself to different types of beers. This is where the confusion starts. It's true that historically certain styles tasted better in certain areas of the world because of the water available to them. But...

I'm a huge proponent of people drinking what they like. I try to remind myself that I don't like eggs-- it doesn't matter how they're cooked, I just can't stand eating them. If for some reason artisanal omelettes became a national fad and everyone was trying to get me to try their eggs, I'd get...

Right on. I read that one. There was another thread on this web site earlier with people touting 300ppm sulfate in NEIPA and I was shaking my head a bit. :) In a regular IPA, sure... why not? But the goals are different with regard to bitterness vs. fruitiness with these.

Citra would pair best with the orange zest in my opinion, though I think you have a better idea by letting the hops add the flavor. Use 1oz citra in the last 10 minutes of the boil. That'll give you decent IBU for the style. When the boil is finished, cool to 170F and whirlpool 1oz Huell and...

Additionally, when considering the actual ratio of chloride and sulfate, you need to think of total amount, not just the ratio. For example, a 2:1 ratio using 100 sulfate and 50 chloride is NOT the same as 2:1 ratio using 300 sulfate and 150 chloride. When both are over 100 it's reported harsh...

My best NE IPAs to date have been 75 chloride, 35 sulfate. Sulfate assists with bitterness perception, it does not amplify juicy hop flavor. Neither does chloride. The reason for chloride being present at higher levels than in a normal IPA is because you want a softer malt mouth feel. Don't...

I left out that part as well; the flaked grains I use would certainly add to it.